The CSIC has isolated and patented three bacterial strains that can grow in soymilk and improve the isoflavones bioavailability.

A scientific team at the Instituto de Investigaciones Marinas de Vigo has developed a methodology to predict the shelf-life of oily fish. The new method can be applied shortly after fish have been caught and before it is processed or frozen. It will optimize the use of fish catches, which is essential now that global stocks are becoming smaller.

A group of scientists led by José Luis Ruiz Barba and Antonio Maldonado at the CSIC has obtained the genome of Lactobacillus pentosus, a bacteria used in food fermentation such as the called “Spanish style” olives. The specific genome sequenced comes from the L.pentosus IG1 strain. The results, published in the magazine Journal of Bacteriology will allow the unveiling of biotechnological and probiotic characteristics of the bacteria.

CSIC’s scientists at the Instituto de Productos Lácteos de Asturias (IPLA) have patented the use of low acetic acid producing bifidobacteria that can be used for obtaining new fermented functional products.

Scientists at Bioglane, a Spanish Research Council (CSIC) spin-off company, show now in in the British Journal of Nutrition that iminosugar D-fagomine as a functional agent lowers postprandial blood glucose and selectively modulates bacterial adhesion.

El Instituto de Ganadería de Montaña (IGM), centro mixto del CSIC y de la Universidad de León, acaba de acreditar parte de los laboratorios del Departamento de Nutrición y Producción de Herbívoros de acuerdo a la Norma Internacional ISO/IEC 17025:2005. De esta forma, se convierte en un laboratorio con acreditación oficial para poder realizar análisis de piensos destinados a la alimentación de ganado.

A Spanish team from the Institute of Food Science and Technology and Nutrition (CSIC) has patented a natural food coating that reduces the formation of acrylamide up to 80% in food and the formation of hydroxymethylfurfural up to 98%. Acrylamide and hydroxymethylfurfural are potentially carcinogenic compounds that naturally occur in certain foods during cooking, frying, baking or roasting, at temperatures of 120oC or higher. This is the first product that avoids these two compounds occurring, and may provide a solution to a problem that has concerned food safety agencies in the last few years.

A Spanish team has obtained a specific starter for Cabrales cheese that will enable a better control of the fermentation process and a more homogeneous production.